News is sparse on the ground, so I thought I'd share a couple of things I've been experimenting with.
Company called Bart make a Satay Sauce in bottles. A tablespoon or two really adds something to a generic curry and probably a few others. (I will be trying it out in things like butter chicken, pasanda etc.)
I've also been adding red bassar powder to some of my curries instead of chilli powder. It still packs a bit of heat, but not as aggressive.